Topic outline

  • General

    FNDT 121
    FOOD SCIENCE AND PROCESSING
    3(2+1)

    Uma Maheswari, CHSc
    ANGRAU, Hyderabad

    Bharathi Chimmada,
    UAS, Dharwad

    K.Sreedevi, R.A,
    C.H.Sc, ANGRAU, Hyderabad


    Learning Outcomes

    At the end of the course, the student will have knowledge of

    • The chemical and physical changes taking place when processed /cooked/ storage/preservation.
    • understanding of the changes that occur in these components during food preparation whether natural or included by handling procedures.
    • understanding the nutritive value of different foods and methods of preserving them during cooking.
    • Outline the main ways in which primary production of food is of importance to food product quality·
    • Describe the reasons why food is processed
    • Apply the above basic knowledge of food ingredients and processing operations to describe how cheese, emulsions and milk powder are made
    • Select appropriate processes and preservation methods for fresh foods and manufacture foods and food ingredients with enhanced shelf-life.
    • Describe cold storage and freezing processes in industrial food manufacturing.
  • Topic 1

    Introduction to Food Science and Processing
  • Topic 2

    Food Preparation
  • Topic 3

    Methods of Food Preparation
  • Topic 4

    Methods of Food Preparation
  • Topic 5

    Methods of Food Preparation
  • Topic 6

    Cereals- Composition, Processing and Utilization
  • Topic 7

    Specific Cereals
  • Topic 8

    Rice
  • Topic 9

    Millets
  • Topic 10

    Pulses
  • Topic 11

    Pulses
  • Topic 12

     

    Composition, Nutritive Value and Processing of Nuts and Oil Seeds

  • Topic 13

    Nuts and Oil Seeds
  • Topic 14

    Vegetables
  • Topic 15

    Vegetables- Processing and Preparation
  • Topic 17

    Eggs
  • Topic 18

    Eggs
  • Topic 19

    Eggs - Processing, Preparation and Preservation
  • Topic 20

    Preparation and Processing of Meat
  • Topic 21

    Processing and Preparation of Meat and Poultry
  • Topic 22

    Fish – Classification, composition and nutritive value, selection
  • Topic 23

    Processing and Preparation of Fish
  • Topic 24

    Processing and Preparation of Milk and Milk products
  • Topic 25

    Processing and Preparation of Milk and Milk products
  • Topic 26

    Processing and preparation of Milk and Milk products
  • Topic 27

    Processing and Preservation of Fruits - I
  • Topic 28

    Processing and Preservation of Fruits- II
  • Topic 29

    Processing and Preparation of Sugar and Related Products
  • Topic 30

    Processing and Preparation of Sugar and Related Products
  • Topic 31

    Beverages and Appetisers
  • Topic 32

    Spices